I thought that asking in Spanish might sway Silvia Ayala to share her carne asada recipe with me. But the she just smiled and shook her head, unwilling to part with anything beyond the fact that she uses a blend of seven spices on the steak at her new restaurant, Adelita’s Cocina y Cantina.

So I said, “I’ll guess and you tell me if I’m right.”

“Okay,” she says, Mona Lisa smile still on her face.

“Oregano?”

“No.”

“Paprika?”

“No.”

“Chile powder?”

“No.”

“Black pepper?” (I’m getting desperate now.)

“No.”

“I know!” Cumin!”

“No.”

“Cilantro?”

“No.”

She seems to feel a little sorry for me, and says, “Okay, I will tell you one. Celery.”